Chicken Noodle Soup is one of my specialties. The recipe I use varies in the way I make it each time. This is my own recipe, never written down, one of those experiments that comes from my head. As with the many of my recipes, I will throw this and that together; a handful of this and several shakes of that. When I do use a recipe, rarely do I follow it completely the way it is written.
This is a recipe is for a slow cooker, but a large stock pan can be substituted. Adjust the seasoning to your taste.
3 1/2 to 4 lbs. frying chicken
1 large onion (or 2 medium) – diced
3 carrots, sliced
3 celery stalks, sliced
1 tsp. salt
1/2 tsp. pepper
2 tsp. lemon pepper
1 tsp. basil
1/2 tsp. thyme
2 tsp. parsley flakes (crushed)
1/2 tsp sage
2 tsp. beef bouillon (or 2 cubes)
2 tsp chicken bouillon (or 2 cubes)
1 1/2 to 2 c. 100% orange juice
2 1/2 to 3 c. egg noodles
5 c. of water
1 c. of water for bouillon
Wash chicken thoroughly, peel off skin and cut off any excess fat. Place chicken in slow cooker with 5 cups of water (or enough to cover chicken). Follow the directions on the slow cooker. In most cases, heat at 300 degrees until boiling, then simmer 3 to 4 hours. Chicken will be done when the meat falls off the bone.
During the time that you are cooking the chicken, cut up the vegetables and set aside.
When the chicken is done, take it out of the cooker, debone the chicken and break it into pieces. Strain the broth for any small bones through a strainer. (You can also strain it through cheesecloth to trap some of the grease. The fat can also be removed by chilling the broth overnight and skimming off the layer of fat from the top.)
Add back all of the broth to the slow cooker. Place the bouillon in the cup of hot water and mix until dissolved. Add the bouillon mixture and the orange juice to the slow cooker. Combine the chicken, vegetables and spices to the slow cooker. Heat the soup to boil and then simmer for at least an hour or until vegetables are tender.
Cook the egg noodles according to the directions, and then add to the pot. Cook another 30 minutes.
Makes about 4 1/2 quarts
Serves 10 (or 4 very hungry people)
Soup can be placed in smaller containers for the freezer. Soup can be frozen for several months.
Source by Sandy Mertens